Low saturation soybean oil

M. Valverde, D. D. Andjelkovic, P. P. Kundu and R. C. Larock, Conjugated low-saturation soybean oil thermosets Free-radical copolymerization with dicyclo-pentadiene and divinylbenzene , J Appl Polym Sci, 2008,107,423-30. 

From Gunstone (2002). LoSatSBO = Low saturates soybean oil, HiOlSBO = high-oleic soybean oil, HiStSBO = high-stearate soybean oil. 

Commercially available soybean oils have a triglyceride structure. Oleic (C18 l), linoleic (C18 2) and linolenic acid (C18 3) are the primary fatty acid components of soybean oils (Table I). Regular soybean oil (SOY) has approximately 4.5 C=C bonds per triglyceride, while low saturation soybean oil (LSS) has approximately 5.1 C=C bonds. LSS oil is a commercially available soybean oil with considerably more linoleic acid 4). The fatty acid side chains in these two soybean oils are non- conjugated. Conjugated LSS oil (CLS) has been prepared in our laboratories from LSS by Rh-catalyzed isomerization 36). 

Bhuyan et al. (2010) synthesized organomodified clay/conjugated low saturated soybean oil/styrene nanocomposites with different clay contents from 1 to 5 wt%. The addition of 1 wt% organo-MMT clays induced superior wear behavior and better tribological properties. Zia et al. (2011) studied the impact of bentonite clays on mechanical properties and cytotoxicity of chitin-based polyurethane nanocomposites. The tensile strength of nanocomposites increased up to 300% with 4 wt% bentonite clay inclusions. Increasing the content of bentonite clays on nanocomposite products enabled the toxicity level of nanocomposites to increase. The optimal bentonite clay content was found to be 2 wt% when used as surgical threads due to the combination of better mechanical properties and lower toxicity level. Das et al. (2013) fabricated epoxy/polyuria-modified MMT nanocomposites... 

The double bonds present on the fatty acid chains can undergo cationic or radical polymerization processes. The reactivity towards different polymerization techniques depends on the number and position of the double bonds hence conjugated double bonds are more reactive. Henna and co-workers (2007) prepared a copolymer of conjugated low-saturation soybean oil, acrylonitrile, and either divinylbenzene or dicyclopentadiene via free-radical polymerization. The resulting transparent yellow polymers exhibiled 10% weight loss in the dicyclopentadiene and divinylbenzene at 402-428 and 370-391 C, respectively. Complete conversion of conjugated low-saturation soybean oil was achieved when the oil concentration was kept between 40 and 65%. 

Valverde M, Andjelkovic D, Kundu PP, Larock RC. 2008. Conjugated Low-Saturation Soybean Oil Thermosets Free-Radical Copolymerization with Dicyclopentadiene and Divinylbenzene. J Appl Polym Sci 107 423-430. 

Seedfats are characterized by low contents of saturated fatty acids. They contain palmitic, oleic, linoleic, and linolenic acids. Sometimes unusual fatty acids may be present, such as erucic acid in rapeseed oil. Recent developments in plant breeding have made it possible to change the fatty acid composition of seed oils dramatically. Rapeseed oil in which the erucic acid has been replaced by oleic acid is known as canola oil. Low linolenic acid soybean oil can be obtained, as... 

The Oleic Linoleic Acid Group This is the most common type of vegetable oil and includes peanut or groundnut (38% oleic and 41% linoleic acid), safflower (14% and 75%), sesame (38% and 45%), and sunflower (20% and 69%). The sum of these two acids is generally 80-90% so there can only be low levels of saturated or other acids. At the present time, there is a demand for high oleic oils, so variants of these oils enriched in oleic acid have been developed (Section 4.2.4). Cottonseed (18% and 51%) differs from the others cited here in its higher level of palmitic acid. Low-erucic rape/canola (56% and 26%) and soybean oil (22%... 

Saturated fatty acids. The adverse effect of saturated fat on blood cholesterol level and its implication in cardiovascular disease has stimulated concern over the level of saturated fatty acids in the diet. Canola oil contains a very low level (<7%) of saturated fatty acids about half the level present in corn oil, olive oil, or soybean oil and about one-quarter the level present in cottonseed oil. Furthermore, canola oil contains only 4% of the saturated fatty acids (viz., lauric, myristic, and palmitic) that have been found to increase blood cholesterol level. Hence, canola oil fits well with the recommendation to reduce the amount of saturated fat in the diet. 

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18 3/18 2 ratio of 1 2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels in normolipi-demic subjects. It also was effective in reducing plasma total and LDL cholesterol levels in hyperlipidemic subjects when it replaced saturated fat in their diets. Canola oil diets also have been shown to affect the fatty acid composition of blood... 

Canola oil underwent a transition period in the 1980s as human nutritionists recognized the benefits of the low levels of saturated fats in the diet and the benefits of monounsaturates as compared with saturates and polyunsaturates. In the case of Canadian canola oil, it moved from oil that competed in the markets around the world on the basis of price to a premium priced oil. Canola is perceived as premium oil and is now virtually consumed all over the North American continent. As was discussed earlier, Canada is the world s leading consumer of canola oil on a per capita basis. The countries of the European Union and Canada dominate the export of canola oil. In Canada, canola oil represents about 70% of all vegetable oils produced. The nearest rival is soybean oil with a share close to 25%. Functional and... 

Fatty acid composition of regular flax oil is different from other commercial oils because of the very high contribution of ALA, usually above 50% (Table 2). Because of the high content of this unique fatty acid, flaxseed and flax oil are often used as food supplements, where enrichment with omega-3 fatty acids is needed. This fatty acid is susceptible to oxidation it oxidizes 20 0 times faster than oleic acid and 2 times faster than linoleic acid (8). This property makes the oil a good material for paint and plastic production where fast oxidation is required. Flax oil contains low amounts of saturated fatty acids (SFA) compared with low linolenic flax oil (Linola), soybean, and sunflower oils however, it is higher than canola oil (Table 2). Canola oil contains the lowest amount of SFA among all commercial oils. 

New nutrition-oriented salad and cooking oils have been developed in recent years. LoSatSoy is an oil low in saturated fatty acids that was developed at Iowa State University, licensed to Pioneer Hybrid International (Johnston, lA), and commercialized as a salad or cooking oil. This specialty soybean oil has one-half the amount of saturated fatty acids in normal soybean oil (7% versus 15%) therefore, it is promoted as having improved nutritional and health benefits. 

The soybean oil base stock system in Table 7 uses both selective and nonselective conditions for the partially hydrogenated bases. Selectivity is not important for low-IV hard stocks because these reactions are continued to almost complete saturation. The main objective for these products is to reach maximum saturation as quickly as possible. Actual values for the hydrogenation conditions were not identihed because results vary from one converter to another due to design and other variables within each plant (20). It is necessary to develop conditions for each installation separately to meet the SFI, IV, and melting point relationships. 

Figure 2.3 Oxidation and tocopherol retention during modified (A) and conventional (B) refining of various types of soybean oils. Key —0—, high-oleic acid soybean oil (HO) — —, low-linolenic acid soybean oil (LLL) —A—, lipoxygenase-free soybean oil (LOX) —K—, low-saturated fatty acid soybean oil (LS) — —, commodity soybean oil (CS). Source Wang and Johnson 2001b.

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